What is your favourite baked good?
So without further ado here is the altered recipe:
Mini Pumpkin bread with chocolate chips (Original unaltered recipe here)
- ¼ cup plant-based milk (I used coconut)
- ¼ tsp lemon juice
- 2 cups pumpkin puree
- 1/2 cup brown sugar
- 2 tbsp Maple syrup
- 1 tsp vanilla extract
- 2 tbsp Epicure Pumpkin pie spice
- 2 cups whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1/4 cup dairy free chocolate chips
Preheat oven to 350F.
Grease or spray a standard bread pan.
Whisk non-dairy milk and lemon juice together until bubbly and set aside.
In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together.
In a large bowl, whisk pumpkin pie spice, flour, baking soda, chocolate chips and baking powder together.
Pour wet mixture into dry mixture and stir until just combined.
Pour into bread pans (I used silicone mini loaf pans), using a spatula to evenly distribute and smooth out the top. Grab a large piece of aluminum foil and make a tent over the pan.
Bake for 1 hour for one large loaf or 30 minutes for 4 mini loaves, To test doneness insert a toothpick in the center, when the it comes out clean it is done.
Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.
|Four mini loaves cooling|